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Every night at 10 p.m. on the dot, 24 burgers emerge from the kitchen at Holeman & Finch Public House, and that’s it. Even though they’re not listed on the menu, these burgers are often spoken for well in advance (they can be reserved at any point during service), and for good reason. Each double-patty burger of fresh-ground grass-fed chuck and brisket comes topped with American cheese, pickles, onions, and homemade ketchup, and is served on a toasted house-baked bun alongside fresh-cut fries. Chef Linton Hopkins (who developed this burger while he was battling cancer; it’s the only food he didn’t lose his taste for) chose to offer this burger on such a limited basis in order to let the other items on his menu get their due, but if you’d prefer not to take your chances you can also try it on Sundays, when it’s featured on their brunch menu. We suggest it; it’s nothing short of the best burger in America. -Dan Myers